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Roasted Tomato Soup
Plato principal

Roasted Tomato Soup

1 h 5 minPara 4Nutri-Score B€€
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Ingredientes

4 personas
  • tomatoes (washed)Frutas y verduras12 piezas
  • onions (peeled, quartered)Frutas y verduras2 piezas
  • garlic (whole bulbs, halved)Frutas y verduras2 piezas
  • basil stems (fresh)Frutas y verduras4 piezas
  • olive oil (basil olive oil or regular)Despensa45 ml
  • balsamic vinegarDespensa15 ml
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • paprikaEspecias3 g
  • vegetable stockDespensa240 ml
  • basil (fresh leaves)Frutas y verduras10 g
  • fresh thyme (leaves picked)Frutas y verduras3 g
  • dried oreganoEspecias3 g
  • chili flakesEspecias2 g
  • heavy creamLácteos120 ml
  • parmesan (grated)Lácteos40 g

por ración

Nutrición

265kcal

Carbohidratos
24 g
Proteínas
8 g
Grasas
16 g

paso a paso

Preparación

  1. Prep the vegetables

    • Wash the tomatoes well.
    • Peel and quarter the onions, discarding any moldy ones.
    • Halve two whole bulbs of garlic and make space for them on the tray.
    • Add the basil stems, which hold the most flavor.
    Paso 1
  2. Season the tray

    • Drizzle with basil olive oil (or regular olive oil).
    • Add a little balsamic vinegar.
    • Season with salt, pepper and paprika.
    Paso 2
  3. Roast

    • Place in the oven at 400°F (200°C) for 40 minutes or until nicely roasted.
    Paso 3
  4. Blend the soup

    • Add the roasted vegetables to a pot or blender.
    • Add 1/2 cup (about 240 ml) of vegetable stock, adding more if needed.
    • Add fresh basil, fresh thyme, dried oregano and chili flakes.
    • Blend until smooth.
    Paso 4
  5. Strain (optional)

    • Strain the soup through a fine sieve for a smoother texture.
    Paso 5
  6. Finish with cream and cheese

    • Stir in about 1/2 cup (120 ml) of heavy cream.
    • Add grated parmesan and mix well.
    • Serve with an extra drizzle of heavy cream and more cheese on top.
    Paso 6